The Marlborist - Grande Sauvignon2022

WHITE WINE

Estate

The Marlborist is a celebration of all that we love about Marlborough. Nestled between the snowcapped Southern Alps and the Pacific Ocean, at the top of New Zealand’s South Island, the place where the founders built their knowledge and honed their craft, working for some of the regions’ pioneers. As a result, they have come to know some of the most beautiful vineyard sites and seasoned growers. The founders dedicated their working lives to the evolution, development and craft of the very best of the Marlborough region in New Zealand.

The Marlborist makes wines we love to drink, share and look forward to enjoying with the benefits of age. Drawing on an intimate knowledge of the region and sourcing fruit from some of Marlborough’s most revered vineyards and created a range that shines a modern light on classic varieties.

Tasting notes

Not one bound by convention, The Marlborist Grande Sauvignon is an alternative style of Sauvignon Blanc that is both intricate and textural, with a rich, generous palate that finishes with a flinty dryness. An alluring array of orange blossom, green apple and golden-fleshed nectarines with hints of brioche and nougat. This is a beautiful wine with a rich, creamy palate underpinned by a long, citrus finish. The Grande Sauvignon boldly steps away from the classic Marlborough style. Low yielding, hand-picked and wild fermented in French oak puncheons, this rich, complex wine breaks every rule in the book.

Vinification

Fruit was sourced primarily from the Linklater Family Vineyard in Renwick. An elevated river terrace with young, alluvial soils overlying large deposits of greywacke stone, the combination of free-draining soils and naturally low yields allowed the vines to ripen small, golden bunches of intensely flavored fruit. Picked on a sunny autumnal morning on the 28th March, the fruit was harvested by hand and transported directly to the winery where it was gently pressed and cold settled for three days. The juice was racked to old French oak puncheons and left to spontaneously ferment by indigenous ‘wild’ yeast, a process that took several months to complete. Occasional lees stirring and a full malolactic fermentation occurred before the wine was transferred out of oak. Each batch was left on lees and kept separate until April when the blend was assembled and then settled prior to bottling in August.